If you’re craving a dish that beautifully balances freshness, creaminess, and a touch of zest, the Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe is your new best friend. This flavorful creation takes the natural, tender strands of roasted spaghetti squash and pairs them with crisp asparagus, luscious ricotta infused with bright lemon and fragrant thyme, and a sprinkle of Parmesan for that irresistible finish. It’s a seasonal delight that feels light yet satisfying, perfect for cozy family dinners or impressing friends with a dish that’s as lovely as it is delicious.
Ingredients You’ll Need
Each ingredient in this dish plays a pivotal role in creating layers of flavor and texture, making the Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe both simple and extraordinary. These fresh components come together with ease to showcase a vibrant and wholesome meal.
- 1 large spaghetti squash: The star of the dish, providing delicate, spaghetti-like strands that soak up all the wonderful flavors.
- 2 tbsp olive oil: Adds a smooth, fruity richness while helping to roast and sauté your veggies perfectly.
- Salt and pepper, to taste: Essential seasoning that enhances all the natural flavors without overpowering them.
- 1 bunch asparagus, trimmed and cut into 2-inch pieces: Adds a crisp, fresh texture and lovely green color to brighten the plate.
- 1 cup ricotta cheese: Brings creamy richness with a mild tang that pairs beautifully with the lemon.
- Zest of 1 lemon: Infuses the dish with bright, citrusy aroma and flavor without adding acidity.
- Juice of 1 lemon: Adds a fresh, tangy punch that balances the creaminess of the ricotta.
- 1 tbsp fresh thyme leaves: Offers a subtle aromatic earthiness that complements both the squash and asparagus.
- 1/4 cup grated Parmesan cheese: Provides a salty, nutty finish that brings the entire dish together.
- Fresh sage leaves (optional, for garnish): Adds a beautiful herbal touch and extra aroma when serving.
How to Make Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe
Step 1: Preheat and Prepare the Spaghetti Squash
Start by setting your oven to 400°F (200°C), the perfect temperature to roast your spaghetti squash to tender perfection. Cut the squash in half lengthwise and scoop out the seeds, which makes room for roasting its delicate flesh. Drizzle the cut sides with olive oil and season generously with salt and pepper. Placing the squash halves cut side down on a baking sheet allows them to roast evenly, creating strands that are soft enough to shred but still hold together beautifully.
Step 2: Roast the Spaghetti Squash
Pop the squash in the oven and let it roast for 30 to 40 minutes. You’ll know it’s ready when a fork easily scrapes the flesh into spaghetti-like strands. The roasting time is long enough to bring out the natural sweetness while giving it that perfect texture for tossing with the other ingredients.
Step 3: Sauté the Asparagus
While your squash is roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the cut asparagus pieces and sauté for 5 to 7 minutes until they are tender yet still crisp. This quick cooking step keeps the asparagus vibrant and satisfying, and seasoning with salt and pepper ensures they’re flavorful on their own before joining the squash.
Step 4: Mix the Ricotta with Lemon and Thyme
In a bowl, stir together the ricotta cheese with the zest and juice of one lemon, along with fresh thyme leaves. This mixture is the secret weapon that elevates the dish — the creaminess tempered by the bright citrus and herbal notes makes every bite sing.
Step 5: Combine and Assemble the Dish
Once the squash is cool enough to handle, use a fork to shred the flesh into strands. Transfer it into a large bowl and gently toss with the sautéed asparagus. This mixture creates a wonderful base, full of texture and freshness.
Step 6: Top and Garnish
Add generous dollops of the lemony ricotta mixture over the squash and asparagus, then sprinkle with freshly grated Parmesan cheese for a salty, nutty contrast. If you like, finish with a few fresh sage leaves for an elegant touch that adds both color and aroma.
How to Serve Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe
Garnishes
A few fresh sage leaves not only brighten the dish visually but also bring a fragrant, earthy note that pairs wonderfully with the lemon and thyme. A final sprinkle of extra Parmesan cheese or a drizzle of good quality olive oil can also elevate the presentation and taste.
Side Dishes
This recipe works beautifully as a standalone vegetarian main, but it also pairs well with a crisp green salad or crusty bread for mopping up any delicious leftovers on the plate. If you want to add some protein, grilled chicken or fish would complement the flavors without overpowering the dish’s gentle zestiness.
Creative Ways to Present
Serve this Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe in hollowed-out spaghetti squash halves for a rustic, eye-catching presentation perfect for dinner parties. Alternatively, layer it in clear glass bowls to show off the beautiful colors or serve warm or at room temperature to suit the occasion.
Make Ahead and Storage
Storing Leftovers
Leftover spaghetti squash dish can be stored in an airtight container in the fridge for up to 3 days. Keep the ricotta mixture separate if possible, and add it fresh when you’re ready to serve to maintain the best texture and flavor.
Freezing
Although the roasted spaghetti squash and asparagus can freeze well, the fresh ricotta mixture does not freeze beautifully. If freezing, toss just the squash and asparagus with a little olive oil beforehand, and freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To gently reheat leftovers, warm the squash and asparagus on the stove or in the oven until just heated through. Add the ricotta topping chilled or allow it to come to room temperature before serving for a fresh contrast.
FAQs
Can I use other herbs besides thyme in the Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe?
Absolutely! While thyme adds a lovely earthy aroma, fresh basil, oregano, or even tarragon can offer different but equally delightful flavor profiles. Feel free to experiment based on your taste preferences.
Is spaghetti squash difficult to cook?
Not at all! Roasting it in the oven as described makes it straightforward, and once cooked, the flesh easily pulls apart into spaghetti-like strands. It’s a fantastic low-carb alternative to pasta with minimal fuss.
Can I make this recipe vegan?
Yes, with a few swaps. Use a plant-based ricotta or make a simple cashew cream substitute, and replace Parmesan with nutritional yeast or a vegan cheese. The bright lemon and thyme will still shine delightfully.
How can I ensure the asparagus stays crisp and not mushy?
Be sure to sauté the asparagus just until tender-crisp, about 5 to 7 minutes, and don’t overcook it. You want a bit of bite to complement the soft squash strands.
What is the best way to serve this dish warm or cold?
This recipe is versatile and delicious either warm or at room temperature. Warm servings highlight the comforting textures, while room temperature enhances the fresh citrus and herb flavors, making it a great choice for picnics or light lunches.
Final Thoughts
This Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe is one of those rare dishes that feels effortlessly elegant while being surprisingly easy to make. Whether you’re looking to brighten your weeknight dinners or impress loved ones with a fresh, flavorful, and wholesome meal, this recipe truly delivers. Give it a try and enjoy the wonderful harmony of textures and tastes with every bite—you might just find a new favorite way to love veggies!
Print
Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
A light and flavorful dish featuring roasted spaghetti squash tossed with sautéed asparagus, creamy lemon-thyme ricotta, and a sprinkle of Parmesan cheese. Perfect for a healthy vegetarian meal with fresh, bright flavors.
Ingredients
Spaghetti Squash
- 1 large spaghetti squash
- 2 tbsp olive oil
- Salt and pepper, to taste
Asparagus
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 tbsp olive oil
- Salt and pepper, to taste
Ricotta Mixture
- 1 cup ricotta cheese
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tbsp fresh thyme leaves
Assembly and Garnish
- 1/4 cup grated Parmesan cheese
- Fresh sage leaves (optional, for garnish)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
- Prepare and Roast the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes, or until tender and the flesh can be easily shredded with a fork.
- Cook the Asparagus: While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the asparagus pieces and sauté for 5-7 minutes, until tender but still crisp. Season with salt and pepper to taste.
- Mix the Ricotta: In a bowl, combine the ricotta cheese, lemon zest, lemon juice, and fresh thyme. Stir until smooth and well combined to create a creamy, flavorful topping.
- Prepare the Spaghetti Squash: Once the squash is roasted, let it cool slightly. Use a fork to shred the flesh into spaghetti-like strands and transfer them to a large bowl.
- Assemble the Dish: Add the sautéed asparagus to the shredded spaghetti squash and toss gently to combine evenly.
- Top with Ricotta and Parmesan: Add dollops of the ricotta mixture on top of the squash and asparagus mixture. Sprinkle grated Parmesan cheese evenly over the dish.
- Garnish and Serve: Garnish with fresh sage leaves if desired and serve immediately to enjoy the fresh, vibrant flavors.
Notes
- For a vegan version, substitute ricotta and Parmesan with plant-based alternatives.
- Spaghetti squash can also be cooked in a microwave for quicker preparation, but roasting enhances flavor.
- Fresh thyme can be substituted with dried thyme if fresh is not available, but use less as dried herbs are more potent.
- This dish can be served warm or at room temperature, making it versatile for meal prep.
- Adding toasted pine nuts or walnuts can add a nice crunch and extra flavor.
